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Executive Chef

3 months ago

Louisville, Kentucky, United States Tempo by Hilton Louisville Downtown NuLu Full time

Our Executive Chef at High Stakes Grill orchestrates a culinary masterpiece, overseeing all Culinary Department activities. Leading the training of kitchen talents, they craft efficient and artful food preparation across various spaces, including our first-floor café, Moonsong. Just as our brand celebrates come-from-behind winners in life, sports, history, and the arts, our Executive Chef also honors the unsung heroes in the kitchen – the entrepreneurs, strivers, and underdog winners who make the culinary experience at High Stakes exceptional. As a modern leader, the Executive Chef embodies our brand's spirit, celebrating resilience, triumph, and culinary excellence, shaping an unforgettable dining experience in our modern take on the classic American grill.

Supervisory Responsibilities:

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Star Performers within the culture and policies. He/ she is apart of the leadership team

Executive Sous Chef

Kitchen Supervisors

Chef de Cuisine

Essential Duties / Tasks / Responsibilities:

Develop menus, recipe cards and build cards

Interact with guests, ensuring their needs are being met and expectations exceeded

Ensure that all preparation for functions and outlets are completed daily

Oversee breakfast/lunch/dinner operations

Ensure food quality control

Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.

Maintain and organize coolers and storage areas

Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.

Participate in and submit accurate food inventories on monthly basis per direction of Dir Food and Beverage and General Manager.

Assist Dir F&B in monitoring of revenue and expense forecasting in Fn2.

Assist in production of menus, food products, order scheduling and receiving to ensure proper execution of culinary offerings and proper par levels.

Be familiar with and adhere to company product and food specifications.

Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service and profitability

Provide enriching experiences for Stars by coaching and teaching them on a regular basis.

Arrange and/or conduct Monthly Meetings for Culinary Department

Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.

Ensures all recipes are followed exactly and consistently.

Conforms to all company specifications when dealing with vendors and in developing vendor's agreements.

Achieves budgeted labor cost and food cost.

Acts as an example and enforces the hotels culture in the kitchen.

Knowledge / Skills / Abilities (KSA's):

To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

Strategic business leader - Works strategically to devise plans in alignment with organizational goals.

Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.

Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.

Leads with courage - Provides a culture of accountability.

Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals

Advanced level of written, verbal, and interpersonal communication skills.

Ability to implement and uphold service standards

Effectively motivate associates and maintain a cohesive team

Ability to prioritize and organize work assignments

Ability to work well in stressful, high-pressure situations

Ability to work with and understand financial information, data and basic arithmetic functions

Ability to maintain and build relationships with existing and potential clients as well as industry contacts

Experience / Education / Certifications:

Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required

5+ years of relevant work experience in similar scope and title – required

Experience within luxury brand/markets – preferred

Food Safety Manager certification – preferred or attained within 30 days

Work Environment / Physical Demands:

The work environment/conditions described herein are representative of those that an incumbent may experience. The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.

Must be comfortable working in a shared space, with constant noise, without the use of a private office

Must be able to work safely in a kitchen environment with high temperatures and

Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

While performing the duties of this job, the incumbent is constantly required to stand for extended periods of time, lift up to 35 pounds, bend, stoop and reach with hands and arms, use fingers to handle or feel.

Push, pull, and lift up to 50lbs on a weekly basis.

Location / Work Schedule

Louisville,(Nulu), KT
On-Site
Job Type / SalaryFull Time
Exempt: annually depending on qualifications and experience
Benefits:

Insurance enrollment available from DAY 1

Paid time off available from DAY 1

Holiday pay available from DAY 1

401(k) enrollment after 30 days

Hotel and travel discounts at worldwide destinations

Professional development and promotion opportunities

Equal Opportunity Employment:

We are committed to cultivating a workplace in which diverse perspectives and experiences are welcomed and respected. We do not discriminate on the basis of race, color, religion, creed, caste, ancestry, national origin, sex, age, disability (physical or mental), marital or veteran status, genetic information, sexual orientation, gender identity, political ideology, or membership in any other legally protected class.

This job description is not an exclusive or exhaustive list of all job functions that an incumbent in this position may be asked to perform.

Source: Hospitality Online